Can someone tell me how to do the cakes where there is a top layer of fondant that goes about half way down over the first layer. I've often seen the top layer with a scalloped edge. Reminds me of a tablecloth over a table type look.
That's something I'd like to know too.
When I do it I either cover the cake in fondant or buttercream, then add the second piece on top, smooth it about half way down and then cut it at the right length with a Xacto knife and remove the excess.
Here are a few examples:
I do this all the time. I don't want that much Rf on a cake, so I cut a long strip and wrap around the cake, even off the top edge, the roll the 'tablecloth' layer out, place the same size pan ob top and scribe a round it. I can the cut out the top fondant in the shape I want (scallops, etc).
I have been curious about this too.
How do you get the cuts so smooth and so evenly spaced if you are cutting it when it is already on the cake?
Thanks! Can't wait to try this.